a taste of the city of logan

A taste of the City of Logan

3

A taste of the City of Logan

Good cooking requires passion, creativity and the finest raw materials.

All of which can be found in the remarkably diverse City of Logan.

You will be both delighted and surprised by the choice and quality of

local produce in this modern city. With 70% of Logan being green and

with the cleanest city air in Australia, you can expect an abundance of

wholesome produce. With more than 215 different cultures the

City of Logan truly benefits from flavoursome global influences.

These recipes feature creative and colourful dishes that even the

most discerning foodie would be eager to taste.

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Brisbane

Gold Coast

CITY OF

LOGAN

Caloundra

Surfers Paradise

Beaudesert

Gatton

Esk

Caboolture

Mooloolaba

Coolum Beach

Strathpine

Nerang

Beenleigh

AUSTRALIA

CITY OF LOGAN

Table of contents

06

Poached Chicken & Pineapple SALAD

08

Salmon ceviche with radish and coriander dressing

10

Cucumber & Green apple Soup

12Charred asparagus spears, sautéed Swiss browns, poached quail egg & micro leaf salad

Shredded Spiced Pork & Coconut Relish Pocket

16Steak with Unstingy Mushroom & White Wine Sauce

18

Stir-fried Firm Tofu with Soy Beans & Pickled Cabbage

20

Oven-roasted aged rib fillet, pont neuf, horseradish cream & steamed greens

24

Espresso & Dark Chocolate Cake

Marshmallow Pavlova Roulade with Strawberry, Balsamic, Basil & Vanilla

22

Honey white chocolate parfait, rum-soaked strawberries & almond biscotti

30

lemon curd tart with passionfruit sauce

26

Honey Rum ice tea

32

couverture dark Chocolate mousse

28

1416

76 76

Poached Chicken & Pineapple SALAD Somtam Dressing110ml freshly squeezed lime juice

2 tsp tamarind paste*

2 tbsp caster sugar or 3 tbsp pale Thai palm sugar*

1–2 cloves garlic, peeled, bashed

1 small red chilli, seeds removed, bashed (optional)

¼ avocado, mashed (optional)

Roasted Rice¼ cup (50g) glutinous rice*

Salad2–3 chicken breast fillets (depending on how much you love your meat)

½ largish pineapple, peeled, centre sliced away and discarded, cut into 5mm batons

½ continental cucumber, halved lengthways, seeds sliced away and discarded, sliced into steep diagonal 3mm slices

2 large tomatoes, seeds sliced away and discarded, cut into 1cm cubes

½ cup mint leaves, torn

½ cup roughly chopped coriander leaves and stalks

½ cup chopped spring onions

Garnish½ cup (80g) salted roasted peanuts, roughly chopped

½ cup deep-fried shallots*

2 long red chillies, finely sliced (optional)

Special Equipment: mortar and pestle OR electric spice grinder

To make the dressing, combine the ingredients in a clean glass jar and shake to combine. Allow to rest for 5 minutes then shake again until the sugar has dissolved and set aside.

To make the roasted rice, dry toast the glutinous rice in a small frypan over medium heat, tossing or stirring frequently until the grains are golden. Transfer to a mortar and pestle or electric spice grinder and grind to a sandy consistency. Set aside to cool.

To poach the chicken, cover with water in a small saucepan and simmer, covered, for 10 minutes then turn the heat off and allow to rest for another 20 minutes. Strain the stock through a sieve and freeze for another use. Shred the chicken into thin strands and set aside.

Combine all the salad ingredients in a large mixing bowl. Remove the garlic from the dressing, add to salad and toss gently with clean hands.

To serve, divide the salad into bowls and sprinkle generously with the roasted ground rice, peanuts, deep-fried shallots and chilli.

Roasted ground glutinous rice is used in Thai salads for its impressive crunch factor and also for helping runny dressings stick to salad ingredients. Glutinous rice is favoured for toasting because it’s softer and shatters easily when bitten into.Using a Somtam dressing, this vibrant

salad makes for a perfect light summer lunch — full of seasonal crunch, punch and zing.

Serves 4

*Available from Asian grocers.

An extract from Same Same But Different by kind permission of Poh and ABC Books; available from all good bookshops.

98 98

Salmon ceviche with radish and coriander dressing

Ingredients250g organic salmon fillet, skinned

2 tbsp rock salt

1 tbsp red chillies, finely diced

6 radishes, finely diced

75ml orange juice

1 tbsp lime zest

135ml lime juice (about 5 limes)

40ml fish sauce

25g caster sugar

30 coriander leaves, half finely chopped

To prepare, rub the salt into the salmon, wrap in cling film and place in the fridge for an hour.

Mix all the other ingredients together, except for coriander.

To serve, remove the salmon from the fridge and wash twice in cold water. Pat dry with paper towel.

Slice the salmon very thinly and on an angle and lay on the plate.

Add chopped coriander to the dressing and drizzle over salmon. Garnish with remaining coriander leaves and serve.

Serve with rocket leaves and crusty bread.

Serves 4

Riverview Herbs produces certified quality assured produce including parsley, radish and coriander all year round. Their produce can be found depending on season in supermarkets, fruit and vegetable shops, restaurants and markets throughout Queensland.

Riverview Herbs has been supplying Coles Supermarkets with parsley since 1983.

Riverview HerbsFarm in Stockleigh, products sold in supermarkets Phone: 07 3802 1054

1110 1110

Cucumber & Green apple Soup Ingredients2 cucumbers

½ green apple

1 clove garlic

1cm piece of fresh ginger

1 green tea bag

1 cup stock

Small handful of basil leaves

Salt and pepper

Optional: ½ hass avocado

Sour cream, garlic chives (to serve)

To prepare, add a tea bag to a cup of boiling water and leave to cool.

Roughly chop cucumbers, apple, garlic and ginger then place in a food

processor or blender with basil and process to a smooth puree.

Add tea, stock and seasoning and blend to combine.

Chill and serve in bowls topped with a teaspoon of sour cream and scattering

of snipped chives. For a party, serve in shot glasses.

For a creamy dairy free version, add the avocado at the start and serve without sour cream.

Serves 4

N T Fresh in Park Ridge grows tasty continental cucumbers for Brisbane, Sydney and Melbourne markets including Sizzler restaurants.

N T Fresh grows 24 tonnes of cucumbers every year.

N T Fresh Cucumber FarmDon Pham’s Farm in Park Ridge South Products sold at markets throughout Australia

1312 1312

Charred asparagus spears, sautéed Swiss browns, poached quail egg & micro leaf salad

Ingredients12 asparagus spears, peeled

200g small Swiss brown mushrooms, washed

2 tbsp butter

4 quail eggs

2 tbsp vinegar

2 punnets micro herbs

2 tsp sea salt

Dressing35ml lemon juice

1 tsp seeded mustard

150ml extra virgin olive oil

To prepare, plunge the asparagus into a boiling pot of salted water for 2 minutes. Remove and cool in iced water.

In a separate pot add vinegar and water and bring to the boil. Reduce to a slow boil. Stir the water to create a swirl and crack the quail eggs into the water. Cook for 2 minutes.

Heat a frying pan and sauté whole mushrooms until soft and lightly golden.

Trim the micro herbs with scissors.

To make the dressing, put all the ingredients together in a bowl and whisk well.

To serve, arrange the asparagus on plates and spoon the mushrooms around.

Place a quail egg in the centre of each plate and sprinkle the micro herbs around.

Drizzle with the dressing and serve.

Serves 4

Kenon Corporation supplies a fresh variety of mushrooms, including Oyster, Enoki, Shiitake, King Oyster, Shimeji and Swiss Browns. Mushrooms are sold at local fruit and vegetable groceries throughout the City of Logan.

Alternatively, you can purchase a do-it-yourself mushroom kit that has no manure or smell. It’s great fun for the kids, good for your health and an easy way to grow Skiitake or Oyster mushrooms.

Kenon Corporation Pty Ltd2 Belair Close, Park Ridge South Website: www.greenbankmushrooms.com.au

1514 1514

Shredded Spiced Pork & Coconut Relish Pocket

RELISH1½ cups dried shredded coconut

¾ cup (180ml) boiling water

½ cup (65g) pistachios, roughly chopped

¹⁄ ³ cup coriander leaves and stalks, roughly chopped

¹⁄ ³ cup mint leaves, roughly chopped

¹⁄ ³ cup (40g) currants or sultanas

1 tsp honey

2 tbsp lime juice

pinch of salt or to taste

Flatbread2 cups (300g) plain flour

½ tsp salt

200ml freshly boiled water

¼ cup (60ml) vegetable oil

Porkzest of 1 lime

½ tsp dried chilli flakes or ¼ tsp chilli powder

1 tbsp ground cumin

pinch of salt, or to taste

800g pork shoulder, cut into matchsticks or firm tofu, cut into 5mm batons

2–3 cloves garlic, peeled, roughly chopped

2 tbsp olive oil

lime cheeks, to serve

To make the relish, combine the coconut and boiling water in a medium bowl, stir until all the water is absorbed, then cover and chill. Just before serving, add the remaining relish ingredients and mix gently with a spoon until combined.

To make the flatbread, combine the flour and salt in a medium mixing bowl, making a well at the centre. Pour 150ml of the hot water into the well and stir with a spoon, until you have a rough dough, then cool enough to handle. Tip the contents of the bowl onto a clean benchtop, adding more of the water if required and knead for about 5 minutes, until you have a smooth, firm ball of dough. Roll the dough into a fat cylinder 5cm wide, then cut into 3–4cm portions.

Dust the benchtop with a small amount of flour and squash the portions into flat circles with the palm of your hand, then sandwich pairs of discs together with the oil brushed between them. Dust the benchtop with a good amount of flour and roll the discs into 20cm diameter, 3mm thick circles. Cook in a dry frypan over medium–high heat until each side is blistered with dark brown and black spots. Remove from the heat and pry the 2 layers of bread apart but be careful of the steam. You have cooked 2 flatbreads at once! Repeat until all bread is cooked.

To prepare the pork, sprinkle the lime zest, chilli, cumin and salt over the pork and mix with clean hands until evenly coated with seasonings. Combine half the garlic and half the oil in a large frypan over high heat. As soon as the garlic begins to turn golden, add half the pork and sauté until cooked through. If there are any bits stuck to the pan, scrape them up and sprinkle over the pork for a bit of crunch. Repeat the process for the remaining oil, garlic and pork. Divide the pork and the coconut relish between 4 plates and serve immediately with the flatbread.

This is a really healthy, tasty fail-proof meal that the whole family will have a lot of fun making. The prep is extraordinarily simple and if you delegate the three components to various family members you will have a superb meal in 15 minutes.

Serves 4


You can substitute squid for pork and serve with couscous instead of the flatbread.

1716 1716

Steak with Unstingy Mushroom & White Wine Sauce

INGREDIENTS4 steaks of choice cut

Olive oil

Salt & pepper

Sauce2 tbsp olive oil

50g unsalted butter

40g or 3–4 red eschallots

2 cloves garlic, peeled and finely chopped

10 sprigs of thyme

650g mushrooms, sliced into 5mm pieces

2 tsp Dijon or wholegrain mustard

¼ cup (60ml) porcini liquid* (optional)

½ cup (125ml) white wine

¹⁄ ³ cup (80ml) cream or crème fraîche

Salt and pepper, to taste

¼ cup roughly chopped flat-leaf parsley

Beurre Manie (optional)1 tsp wheaten cornflour mixed with 1 tsp softened butter

Green Salad2 tbsp Dijon mustard

2 tbsp olive oil

1 tbsp water

Salt and pepper, to taste

1 head of oakleaf or lamb’s lettuce, washed and leaves torn into smaller pieces

To make the sauce, heat the olive oil and butter in a large frypan over medium heat until the butter is foaming. Add the red eschallots, garlic and thyme and cook until everything is soft and fragrant but not coloured. Add the mushrooms and sauté until they are wilted. Add the mustard, porcini liquid and white wine, bring to the boil and cook for about 10 seconds or until the sauce thickens slightly. Reduce the heat, add the cream and simmer for about 5 seconds. If you feel the sauce needs thickening, stir in the beurre manie and cook over medium heat for 30 seconds to 1 minute then taste to check that the flour has been sufficiently cooked out. Add salt and pepper to taste, then add the parsley. Stir and set aside to reheat when the steak is ready.

To cook the steaks, heat a barred cast-iron griddle or large frypan until smoking. Meanwhile, rub the steaks with plenty of olive oil, and salt and pepper to taste. Depending on the size of the steak and how you like your meat, the cooking time will differ. There are so many methods to gauge the feel but this is mine — the chubby mound of flesh just under your thumb — press that spot to match the resistance on your steak. For rare, cup your hand loosely. For medium, stretch all your fingers and thumb so your hand is flat with small spaces between each. For well done, have all your fingers and thumb outstretched with big gaps between each. Sooooo, I’m just going to set you free on this one!

Resting is the next most important factor and it’s simply half of the cooking time. If your steaks were cooked for 4 minutes on each side then rest for 4 minutes. This allows all the juices that have leeched out of the cells to be re-absorbed, keeping the steak tender and juicy. If you don’t rest your steaks, all that juice will flow out upon cutting and you will be left with a tough, dry steak.

To make the salad, combine the Dijon mustard, olive oil, water, salt and pepper in a small bowl. Whisk, then pour over the lettuce in a large mixing bowl and toss gently with clean hands.

Serve this one how you want. It is an old chestnut after all!‘That old chestnut’, but I’m hoping to give you just a little more refinement than you might get at the local pub. Enjoy!

Serves 4

*Dried porcini mushrooms are found in gourmet delis and some supermarkets. To use porcinis, you must soak them in hot water. Instead of wasting the resulting liquid I freeze it in ice cube trays for throwing into sauces or stocks and adding an intense mushroom flavour.


1918 1918

Stir-fried Firm Tofu with Soy Beans & Pickled Cabbage

Ingredients70g tinned Chinese pickled cabbage (sheet choy)*

3 tbsp vegetable oil

2–3 cloves garlic, peeled, finely chopped

1 large chilli, finely sliced

180g frozen soy beans*, rinsed and drained

200g firm tofu*, cut into 5mm batons

1 tbsp fish sauce or light soy sauce (for vego)

1 tbsp shaoxing rice wine*

¼ tsp caster sugar

Pour the pickled cabbage into a sieve, rinse well, then drain and set aside.

Combine the vegetable oil, garlic and chilli in a wok or large non-stick frypan and cook over high heat until the garlic turns a pale golden. Add the soy beans and pickled cabbage and toss for 10 seconds. Add the tofu, fish sauce, shaoxing and sugar, toss for a few more seconds and serve immediately with steamed jasmine rice.


This is a dish inspired by a local sliver-in-the-wall Chinese joint in Adelaide that my friends and I have been going to since we were all at uni. It’s a simple vegetarian stir-fry that’s so delicious even the meat lovers never complain.

Serves 2

*All available from Asian grocers. Shaoxing rice wine is also found in some supermarkets and firm tofu in most supermarkets.

2120 2120

Oven-roasted aged rib fillet, pont neuf, horseradish cream & steamed greens

Ingredients4 x 200g rib fillets

1.5kg potatoes (choose Sebago if available)

500ml canola oil

50g horseradish

350ml cream

1 bunch broccolini

4 golden shallots

100g plain flour

50ml milk

Salt and cracked black pepper

To prepare, remove rib fillet from fridge and sit covered on the bench.

Wash and cut the potatoes for the pont neuf into long rectangles about 1cm thick and cover with water.

Trim the stems on the broccolini. Blanch the broccolini in salted boiling water. Remove from water and cool in ice water immediately.

Peel and slice the shallots into 5mm rounds and soak in the milk.

In a deep pan heat the oil to 160°C. Remove potatoes from water and dry thoroughly. Place potatoes (be careful not to crowd the pan — you may need to do in a couple of batches) in the oil until the edges start to get a small amount of colour. Remove and drain on paper towel. Remove oil from heat for now but do not discard.

Heat oven to 190°C.

Coat the steaks in oil and season well with salt and pepper.

Heat a heavy frying pan until quite hot. Seal the steaks on all sides. Remove from pan and place on a tray and into the oven for 12 minutes.

Bring the cream to a boil in a small pot and whisk in the horseradish cream. Reduce the heat and simmer until it thickens.

Put the oil back on the heat and heat to 180°C. Return the potatoes to the pan and cook until golden and crispy. Remove and drain on paper towel. Season well.

Remove the shallots from milk and dust lightly in flour. Cook in the oil quickly until crisp.

Remove steaks from oven and let rest for 6 minutes.

Return broccolini to boiling water to reheat.

To serve, place the beef on the plate. Stack the pont neuf and broccolini to the side of the beef.

Top the beef with horseradish cream and crispy shallots.

Serves 4

The Teys family has been involved in the Australian beef industry since 1946, when four Teys Brothers formed a partnership that was involved in wholesaling and retailing meat in South East Queensland.

Today the business is vertically integrated from gate to plate and employees 4500 people with turnover in excess of $3.5 billion per annum.

Teys “Feeding People Enriching Lives” Website: www.teysaust.com.au

2322 2322

Meringue5 large egg whites (about 175g)

pinch of salt

½ cup (115g) caster sugar

1 tsp natural vanilla extract

1 tbsp wheaten cornflour

½–¾ cup (45–65g) flaked almonds

Filling200g mascarpone

200g natural unsweetened yoghurt

1 vanilla bean, split, seeds scraped out or 1 tsp vanilla bean paste

2 tbsp icing sugar

Topping375g strawberries, tops discarded, each sliced lengthways into 6 pieces

3 tbsp aged balsamic

2 tbsp caster sugar

6 large basil leaves, finely sliced

7 mint leaves, torn

Special Equipment: electric cake mixer + 35 x 26cm baking tray OR at least similar proportions

Preheat the oven to 180˚C or 170˚C fan-forced. Line a baking tray with baking paper including the sides. Set aside.

To make the meringue, whisk the egg whites and a pinch of salt with an electric cake mixer until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking after adding each spoonful for about 7–10 seconds. Add the vanilla and sift the cornflour over the meringue, then fold until combined. Spread the meringue carefully over the baking tray then sprinkle evenly with the almonds. Flatten any that are upright to avoid burning. Turn the oven down to 150˚C or 140˚C fan-forced and bake for 25 minutes. To test, give the surface of the pav a gentle prod to see if there is a bit of resistance. If yes, it’s ready.

Remove the pavlova from the oven and immediately place it face down onto a tea towel dusted with icing sugar. While it’s warm and with the baking paper still attached, use the tea towel as leverage to roll the pavlova up with the longest part of the rectangle being the length of the roulade. Allow to cool completely.

To prepare the filling, whisk the filling ingredients in a medium mixing bowl to combine and set aside.

To prepare the topping, combine all the topping ingredients in a medium mixing bowl and leave to macerate for 5 minutes before serving.

When the pavlova sheet is completely cooled, carefully uncoil it just enough to remove the baking paper. Slather the filling into the cavity and roll up again. Carefully transfer the filled roulade onto a rectangular platter. If you aren’t ready to serve, chill the roulade and only pour the topping over at the very last minute.


Always save scraped vanilla pods for stuffing into your sugar jar — vanilla sugar!

It’s a big call but this is seriously one of the most memorable desserts I’ve ever tasted in my life. It’s inspired by a really clever Karen Martini recipe I saw years ago. First, there’s the soft marshmallowy pavlova (and who doesn’t love a pav? It’s un-Australian surely?), luscious mascarpone made lighter with the sharpness of yoghurt, then that exquisite Italian combination of strawberries, vanilla and aged balsamic. Throw in a few leaves of shredded mint and basil and you’ve added an intriguing savoury note. Love, love, love.

Serves 8Marshmallow Pavlova Roulade with Strawberry, Balsamic, Basil & Vanilla

2524

Espresso & Dark Chocolate Cake

2524

Ingredients2 x 30ml shots Simply Beans Espresso (we used Davero)

200g almonds

200g dark chocolate

160g unsalted butter

70g caster sugar

4 free range eggs (separated)

Icing sugar for dusting

Pre-heat oven to 170oC, grease and line 20cm spring foam cake tin.

In a food processor blitz the almonds till finely ground — leave almonds a little bit chunky not as fine a meal.

Melt 180g dark chocolate and butter with the espresso in a bowl over a pot of simmering water, stirring occasionally. Make sure the bowl is not touching the water.

At the same time whisk the egg yolks and sugar until thick and pale. This takes about 5 minutes with an electric whisk.

Fold the melted espresso mixture into the egg and sugar then fold in the ground almonds.

In a separate bowl whisk the egg whites to form stiff peaks.

Fold mixtures together.

Bake in oven for 30 to 40 minutes depending on your oven.

Cool cake, dust with icing sugar and decorate with slivers of dark chocolate.

Best enjoyed with a Simply Beans Coffee of your choice.

Serves 4

Simply Beans, multi award winning boutique coffee roasters, take pride in blending and roasting coffee with passion and precision. Visit the Espresso bar to try the coffee or pick up a bag of your favorite coffee beans.

simply BeansSouthpark Complex, B6 10 –14 Compton Road, Underwood Phone: 07 3208 2900

2726 2726

Ingredients2 BreggOs

10 ginger nut biscuits

5 free- range egg yolks

95g sugar

65ml lemon juice

50g butter

4 fresh raspberries

2 passionfruits

2 tsp of butter for the ginger nut base

French Meringue70g egg whites

125g sugar

Pour the egg yolks, sugar & lemon juice into a double boiler to make the curd.

Once the curd reaches a thick consistency whisk in the butter, ensure that the butter is not whisked in prematurely as the curd will not set unless butter is added at the end stage.

Put the curd to the side to cool.

Glaze the BreggOs with one egg and place in the oven at 160oC until golden brown.

Crush the ginger nut biscuits with two teaspoons of butter and pack into the base of the BreggOs

To make the French Meringue, vigorously whisk 70g of egg whites.

Slowly “rain” in the 125g of sugar.

To serve, pour the lemon curd into a decorating pipe bag and squeeze into the BreggOs.

Pipe the French meringue mixture onto the curd and decorate with raspberries and scoop the passionfruit seeds and juice out and use as a sauce.

Serves 2lemon curd tart with passionfruit sauce

BreggOs Edible Egg Rings are innovative products that were hatched in the City of Logan. BreggOs are made of delicious puff pastry and remove the need for metal egg rings, offering a new way of cooking and eating eggs!

BreggOs are available in over 600 stores in Australia — find your local store at www.breggos.com.au

BREGGOSProducts sold in supermarkets Phone: 0415 358 980

2928

couverture dark Chocolate mousse

2928

ingredients375g thickened cream

200g couverture dark chocolate

6 round chocolate dessert cups

Melt the chocolate in a bowl over a pan of simmering water, allow to cool.

Whip 375g of cream until a soft peak stage, then fold into cooled chocolate.

Add the mousse to a piping bag and pipe into the prepared chocolate dessert cups.

Finish the dessert cup off with some fancy chocolates and strawberries.

Bon appetite!

Serves 6

Poppy’s Chocolate has been making quality chocolates since 1993. Their chocolates are made authentically, like the great French and Belgian chocolate makers, using an artisan method that perfectly balances taste, finesse and elegance. Poppy’s Chocolate makes chocolates for the food service sector and also retail products for the general consumer. It is open for tours and to the general public Mon–Fri 8.30am–4.30pm. The shop opens only on Sat 9am–1pm.

Poppy’s chocolate5/2 Spanns Road, Beenleigh Phone: 07 3807 1936

3130

Honey white chocolate parfait, rum-soaked strawberries & almond biscotti

3130

Parfait 70g castor sugar

300ml cream

125g good quality dark chocolate

5 egg yolks

5ml vanilla

50g honey

Rum-soaked strawberries250g strawberries, trimmed and washed

50ml rum

30g sugar

20g honey

Biscotti2 cups plain flour, sifted twice

¾ cup castor sugar

2 tsp baking powder

3 large eggs

Pinch of salt

5ml vanilla

1 cup whole almonds

To make parfait, line a loaf tin with cling film with at least 5cm overhang.

Place the sugar, honey and 60ml water in a pot and bring to a gentle simmer, then let cool.

Whisk the egg yolks with beaters until thick and creamy.

Drizzle the sugar mix into the yolks slowly and beat for a further 2 minutes.

In a separate bowl, whisk the cream with vanilla until soft peaks form.

In a separate bowl, melt the chocolate in a steel bowl over boiling water.

Fold the chocolate into the egg mixture and combine.

Fold the cream into the mixture and pour into the prepared mould.

Place in the freezer for at least 6 hours.

Mix the rum, sugar and honey in a bowl. Quarter the strawberries and gently coat the strawberries with the mixture. Refrigerate.

To make biscotti, line a loaf tin with baking paper. Heat oven to 180°C.

In large bowl mix flour, baking powder, sugar and salt. Whisk in the eggs one at a time with an electric beater. Fold in the almonds.

Pour the dough into the loaf tin and place in the oven for approximately 20 – 25 minutes (until firm to touch). Remove and let cool completely.

Slice with serrated knife into 5mm slices and arrange on baking tray in a single layer. Place tray in oven until bread is crisp and lightly golden (approximately 8 –10 minutes). Remove and let cool.

To serve, remove parfait from freezer and slice into 2cm thick slices. Place a slice on each plate and garnish with strawberries and biscotti.

Serves 4

Pick your own strawberries in the beautiful fields or purchase freshly picked farm strawberries, jams and goodies in the farm shop! Open seven days a week from June to November. So pack up the kids, jump in the car and take a drive to a farm-fresh experience today!

The Berry Patch912 Chambers Flat Road, Chambers Flat Phone: 07 5546 3652

3332

Beenleigh is Australia’s original rum, still making rum the traditional, “boutique” way, operating from our original stone building upon the banks of the Albert River at Eagleby.

Visit Beenleigh online at www.beenleighrum.com.au to find out more about the new visitor centre opening soon at the Beenleigh distillery.

Beenleigh Rum Distillery142 Distillery Road, Eagleby Phone: 07 3807 3737

Honey Rum ice tea

3332

Ingredients30ml Beenleigh Honey Liqueur Rum

30ml Black Bottle XO

30ml fresh squeezed lemon juice

10ml Falernum

60ml fresh steeped English breakfast tea

Garnish with crushed ice and lemon ice

Start by steeping the tea in a teapot.

Add all other ingredients into a shaker and shake.

Then add tea and shake again.

Pour into glass and top with crushed ice.

Serves 1

34

Ten Things to Do1. Stroll through the Global

Food Village at the

Woodridge train station

every Sunday morning to

sample the amazing freshly

cooked cuisine

2. Try authentic vegetarian

pancakes in the amazing

Zen Buddhist Temple

at Priestdale

3. Sample the best New

Zealand food at Grandma’s

Kiwi Kitchen at Springwood

4. Experience truly Australian

cuisine on the back deck at

the Veresdale Hotel

5. Sip magnificent espresso

at Simply Bean Roasters

in Underwood

6. Dine on fine food and wine at

Christopher’s in Daisy Hill

7. Take in Australia’s oldest

Artisan Distillery at Beenleigh

8. Enjoy baking in a cooking

class with Contemporary

Cakes in Daisy Hill

9. Indulge in Poppy’s

Chocolate factory tasting

and tour at Beenleigh

10. Taste the natural flavour of

Windaroo Cottage Organic

Café in Windaroo

36

The new chapter.

a taste of the city of logan

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